Fall and football are synonymous with hearty, warm and often quite heavy (on the waistline and belly) comfort foods.
Turkey Pumpkin Chili is low in fat and calories while being high in fiber, protein and beta carotene (Vitamin A). I love a delicious bowl of chili, and this is a great twist on a classic that will please your family or any football party guests in a new healthy way.
Turkey Pumpkin Chili
1-2 Tbsp. Garden of Life Extra Virgin Coconut oil
1 small red onion, diced
1 bunch of kale, washed and torn into small pieces
2 cloves of garlic, finely chopped
3 medium tomatoes, cored and diced or 1 can of whole tomatoes chopped with juice
1 cup of homemade pumpkin puree or 1 can pumpkin
1 lb. ground turkey
1-2 Tbsp. Raw Organics Golden Flax Meal
1 cup of water
1 Tbsp. chili powder or chipotle powder
1 tsp. ground cumin
½ tsp. sea salt
Black pepper to taste
1 package white/great northern beans, soaked overnight and rinsed or 1 can of white beans, drained.
Heat coconut oil in a large pot over medium high heat. Add onion, kale, diced tomato (if using canned, skip this here) and garlic and cook til tender, stirring frequently. Add turkey and cook until browned.
Once turkey is browned add pumpkin, flax, water, spices and if using canned tomatoes, add at this point. If you are using soaked beans, add at this point as well (if using canned you will add later) and bring to a boil. Reduce heat to medium low and simmer-stirring occasionally-for 30 minutes. If using canned beans, add here.
Once thoroughly cooked, ladle into bowls and serve. This is great on its own or you can garnish with a little sour cream, guacamole, toasted pepitas (pumpkin seeds) and/or cilantro.
**Variations on this recipe: replace the turkey with quinoa to make it vegan, adding red and/or green peppers, adding some fresh diced jalapenos for a little extra kick, replacing the water with a fresh veggie juice blend.